Sorry for the lack of updates. Been busy entertaining children during the school holidays :) But I did also sneak in a child-free weekend with the girls (more on that soon). Thank you for visiting while I’ve been busy/ away and I hope to get back to visiting your blogs very soon.
Deep fried Yee Mee Noodles
Today’s Malaysia Monday dish is the sort of food Mr. Kitchen Hand will pay good money not to eat. Luckily, he wasn’t home when I made it, so I offered this to the two mini-
Looks like I’m the only one who enjoyed this then. It was the dish I’d always choose from the cheap and cheerful noodle joints we frequented as kids. I loved/ love the contrast between the thick soupy sauce and the crisp noodles.
Even though it’s one of my favourite noodle dishes, I’d never tried to cook this at home before. But a few days ago, I found a packet of the pre deep-fried yee mee noodles in my local supermarket and knew that I needed to make an attempt.
Surprisingly, it was very easy to throw together, and tasted pretty close to the noodle joint version. Next time, I’ll make this with prawns for an indulgent meal. For one. (Family - you can fend for yourselves).
Have a great week! Remember, I’ll be hosting the next Muhibbah Malaysian Monday, so please send your entries to its(dot)sharon(at)gmail(dot)com. MMM is a joint collaboration between Suresh of 3 Hungry Tummies and yours truly.
( Mee means noodles, not sure what yee means. Also, I think this dish has other names but sorry, can’t help you there either). Recipe pulled together through guesswork and a Skype conversation with Mum. All measurements are suited to my tastebuds. As this recipe based on approximations anyway, feel free to change as you see fit.
The end result - not very photogenic, but tasty :)
Ingredients (to serve one adult as a meal, or one adult and two small fry as a taster plate)
1 deep fried noodle cake (place in low oven to warm up while cooking sauce).
Prepare all sauce ingredients ahead because once you start cooking, there won’t be time.
1 chicken breast fillet sliced into small strips (substitute with any other meat or seafood as desired)
marinade the sliced chicken with a splash of light soy sauce and sesame oil
1 bunch baby pak choi (bok choy) washed and sliced into bite sized pieces. Keep the stem and the leaves separate. (Any other leafy Chinese greens can be used, eg. choy sum or gai lan (chinese broccoli)).
1 large garlic clove finely minced
1 piece ginger, finely minced
2 scallions/ shallots/ spring onions (the long thin ones, white at the bottom, green at the top) - just slice off the green tops and keep the two whole pieces.)
1 scant tablespoon oyster sauce
1 egg white
1 teaspoon cornflour mixed into a slurry with a little water
Water (between 3/4 to 1 cup or more, whatever tickles your fancy)
Oil for frying
Heat the oil over high heat in a wok, then stir-fry the chicken strips in batches until browned. Remove the chicken and keep warm. Lower the heat and stir fry the garlic, ginger and scallions, keep stirring to prevent burning. Add some water to deglaze, I added about 3/4 cup. Stir and scrape any burned on bits, let the water come to a simmer, add the chicken pieces and any juices. Allow the liquid to simmer again, add the vegetable stems, stir a few times, then add the leaves. Stir until the leaves are wilted, it will only take a moment. Add the cornflour slurry, and simmer until slightly thickened - I didn’t add too much cornflour as I prefer it less gluggy. Turn the heat off and stir in the eggwhite, the residual heat will cook it.
While the sauce is cooking, place the warmed noodle cake on a serving plate. Make sure the plate can accommodate sauce. Pour the hot sauce over and serve immediately.